Pin These Cranberry Feta Pinwheels are my go-to for any holiday party or cozy potluck. They bring a pop of festive color to the table and are always the first appetizer to disappear. With only a few minutes of prep and no baking required these creamy tangy sweet bites make hosting a breeze.
I started making these years ago for Friendsgiving and the combo of flavors got rave reviews. Now I make extra because people always go back for seconds.
Ingredients
- Cream cheese: brings creamy richness to bind all ingredients together. For best texture let it soften at room temperature
- Feta cheese: adds a salty tangy punch that balances the sweet cranberries. Choose a firm feta and crumble it yourself for the best flavor
- Dried cranberries: give these pinwheels their signature sweet tart flavor and a pop of holiday color. Look for plump cranberries with no added sugar if possible
- Chopped pecans: provide crunch and a toasty flavor bonus. Toast them in a dry pan first for maximum aroma or swap for walnuts if you like
- Spring onions: add gentle onion bite and green flecks for color
- Fresh parsley: brings herby brightness and freshness. Flat leaf parsley works best but curly is fine too
- Garlic powder: gives subtle savory depth without overpowering the other flavors
- Freshly ground black pepper: adds gentle heat and balances the sweetness
- Large flour tortillas: are the perfect vessel for rolling. Choose soft pliable tortillas so they do not crack when rolling. Regular or whole wheat both work
Instructions
- Prepare the Cheese Mixture:
- Combine softened cream cheese and crumbled feta in a medium mixing bowl. Use a spatula to mix until the blend is smooth and cohesive with no visible lumps. The filling should be soft enough to spread easily but thick enough to hold its shape
- Mix in the Flavorings:
- Add chopped cranberries chopped pecans sliced spring onions fresh parsley garlic powder and a generous pinch of black pepper to the bowl. Stir with your spatula until every ingredient is evenly distributed so you get flavor in every bite
- Fill the Tortillas:
- Lay out one tortilla on your cutting board. Scoop about a quarter of the mixture onto the tortilla. Use an offset spatula or back of a spoon to spread the filling all the way to the edges but leave a one centimeter border to keep the mixture from squeezing out later
- Roll Up Tightly:
- Starting from one edge roll the tortilla up snugly into a tight spiral. Gently press as you go to pack the filling and minimize air pockets. Repeat with remaining tortillas and filling
- Chill and Set:
- Wrap each tortilla log tightly in plastic wrap to hold its shape. Arrange in the fridge and let chill for at least one hour. This step ensures clean even slices and helps the flavors meld together
- Slice and Serve:
- Unwrap each chilled tortilla log. With a very sharp knife slice off the ends first for a neat look then cut the rest into six equal pinwheels. Arrange cut sides up on a platter and serve chilled or at room temperature for best texture
Pin Feta is the ingredient I look forward to most because it gives a lovely briny kick. Some of my favorite kitchen memories are making these with my niece and nephew who always sneak extra cranberries into their roll.
Storage Tips
Store leftover pinwheels tightly wrapped or in an airtight container in the refrigerator. They will stay fresh for up to two days and the flavors even improve a bit as they rest. Avoid freezing as the fresh veggies and tortilla can get soggy
Ingredient Substitutions
You can swap goat cheese for feta if you prefer a tangier filling. Omit nuts entirely for school safe snacks or swap for toasted sunflower seeds for crunch. If you are out of parsley fresh dill or basil adds a lovely twist
Serving Suggestions
Serve with a side of cranberry sauce for dipping at holiday gatherings or arrange on a charcuterie board with fresh fruits and veggies. For extra pop tuck in finely diced red bell pepper or spoon a little hot honey over the platter
Cultural and Seasonal Context
Pinwheels first became popular as party fare in mid-century America for their portability and endless filling options. The holiday twist with cranberries and colorful herbs is always a festive hit but these work any time of year. They are especially welcome at Thanksgiving and Christmas buffets
Seasonal Adaptations
Use chives or basil in place of parsley in spring. Try chopped dried apricots or figs in place of cranberries in summer. Switch up nuts as desired for what is in season or on hand
Pin Readers tell me this is their most requested party snack and the pinwheels even travel well for work or school lunches. Last year a neighbor thanked me for the recipe because her picky eaters loved the bright flavors and creamy filling
Recipe Questions
- → Can I make pinwheels nut-free?
Yes, omit the pecans or substitute with sunflower seeds for a nut-free version.
- → How far in advance can I prepare pinwheels?
Prepare the pinwheels up to a day ahead and store tightly wrapped in the fridge until serving.
- → Can I use a different cheese instead of feta?
Goat cheese or herbed cream cheese can be substituted for feta, though the flavor will differ.
- → Are pinwheels served hot or cold?
These pinwheels taste best chilled, but can also be served at room temperature.
- → What can I serve on the side?
Pair with cranberry sauce for dipping or a light salad alongside.
- → Are tortillas the only wrap option?
You can use spinach or sun-dried tomato tortillas for extra flavor and color.